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Super Fudgy Chocolate Brownies




Source of Recipe


Godiva


List of Ingredients




Fudgy Brownies:
1 cup (2 sticks) butter, cut into pieces
1 cup packed dark brown sugar
2/3 cup granulated sugar
8 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
5 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons instant espresso powder
1/4 teaspoon salt
1 cup walnut halves

Bittersweet Chocolate Glaze (optional):
2/3 cup heavy cream
4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped

Decoration (optional):
1 bar (1.5 ounces) Godiva Milk Chocolate, coarsely chopped
1 bar (1.5 ounces) Godiva Solid Ivory, coarsely chopped



Recipe



Make the brownies:

Preheat oven to 350°F. Line 13x9x2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan. Butter the bottom and sides of the foil-lined pan.


Mix butter and sugars in medium saucepan. Cook over medium heat, stirring constantly, until butter is melted and mixture is smooth. Remove from heat.


Place chocolate in food processor bowl. Cover and process for 15 seconds or until finely chopped. With the motor running, pour the hot butter mixture through the feed tube and process for 15 seconds or until chocolate is completely melted. Add eggs and vanilla and process for 15 seconds or until combined. Add flour, espresso powder and salt. Process just until combined. Add walnut halves and pulse about 10 times to incorporate them into the mixture and to chop them slightly. Spread mixture in prepared pan


Bake for 25 to 30 minutes or until a toothpick inserted 2 inches from the center comes out with a few moist crumbs clinging to it. Do not overbake.


Cool in pan on a wire rack. Using the two ends of the foil as handles, lift the brownies out of the pan. Invert onto a cutting board and peel off the aluminum foil. Turn brownies top side up. Trim sides of the brownies so they are straight and even. Place brownies on wire rack and set rack over a baking sheet.


Make the bittersweet chocolate glaze (optional):
Heat cream in medium saucepan over medium-low heat until it comes to a gentle boil. Remove from heat and add chocolate. Let stand 30 seconds or until chocolate melts. Stir until smooth. Cool glaze until slightly thickened but still pourable, about 5 minutes. Pour the glaze over the brownies, spreading evenly over the top.

Decorate the brownies (optional):

Place milk chocolate and solid ivory in separate small microwave-safe cups. Microwave, one at a time, on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth. Spoon into separate small paper cones.


Cut a 1/16-inch opening at the tip of both cones. Pipe thin straight parallel lines of milk chocolate at 1/2-inch intervals across the top of the brownies. Pipe thin straight lines of solid ivory inbetween the lines of milk chocolate. At 3/8-inch intervals, draw the tip of a toothpick completely across brownies perpendicular to the piped chocolate lines, reversing direction in which you pull the toothpick across brownies. This will create a feathered design (see photo). Or drizzle both chocolates over the top making a free-form design. Refrigerate brownies for 15 minutes to set glaze. Cut into 15 bars.